Rinse Quinoa well and toast in medium pan with a table spoon of olive oil for 2 minutes. Add stock and bring to the boil, then lower to simmer and cover. Cook for 15 minutes. Turn off, stir and let sit. Then cool in fridge.

Salad

Roast the nuts together in a large frying pan until toasted and lightly browned. Be careful...they go from brown to black very quickly!!! Tip onto a board and chop roughly.

Using a mandolin (please use the safety guard!!!) shave broccoli into a bowl.

Then put the quinoa in a very large mixing bowl and tip in the nuts, parsley, broccoli an then dress with a few lugs of olive oil and the juice of 1/2 lemon. Season with salt and pepper. It will need some salt as the vegetables are raw and the quinoa needs salt as well. Remember this a very healthy salad, a little salt won't kill you.